My favorite grilled chicken sandwich made with tender brine marinated grilled chicken breasts with savory coleslaw and flavorful mayonnaise – so good!!
Grilled chicken sandwich
Grilled chicken breasts can be boring, but if you marinate them and add other flavors and textures, you have a recipe for success. This combo of pickled chicken breast, savory coleslaw, and flavorful mayonnaise is great and easy for weeknight dinners or weekend cookouts. In addition, it is rich in proteins. If you love a good sandwich, be sure to try my Pulled Pork, Air Fryer Chicken Sandwich, Grilled Chicken Sandwich with Avocado and Tomato, and Air Fried Shrimp Sandwich.
Why You’ll Love These Chicken Sandwiches
- High protein content: Each sandwich consists of an organic chicken breast, each with 45 grams of protein.
- brine: Adds flavor to the chicken breast.
- So delicious! Every easy meal you can make any night of the week!
- So soft! This tenderizer is a game changer for grilled chicken breasts!
- Healthier than McDonalds, Chick Fil A or Wendy’s: When you make chicken sandwiches from scratch, you are in control of the ingredients used. I choose organic, humanely raised chicken with organic ingredients.
Ingredients
- Chicken breast: Four 6-ounce boneless, skinless, boneless chicken breasts
- Grilled Chicken Marinade: All you need is pickle juice!
- Seasoning for Grilled Chicken: Garlic Powder, Paprika, Cayenne Pepper
- Coleslaw: Thinly sliced ​​red and kale, shredded carrots, Dijon mustard, olive oil, salt, red wine vinegar
- Spicy Mayo: Sriracha, Mayonnaise
- cucumbers: Top each sandwich with dill pickle chips.
- Bread: I love a whole wheat potato bun for a chicken sandwich, but any whole wheat bun or bun will do.
How to make a grilled chicken sandwich
- Marinate Chicken: Tap the thicker ends of the chicken breasts to ensure they are the same size and cook evenly. Marinate the chicken in pickle juice and refrigerate for four to eight hours.
- Make the spicy mayonnaise by combining Sriracha and mayonnaise.
- Coleslaw: Whisk together the vinegar, oil, salt and Dijon in a bowl and stir in the cabbage and carrots. Cover and refrigerate until ready to assemble the sandwiches.
- Season chicken: Preheat the grill to high and mix the spices in a small bowl. Rub both sides of the chicken breasts with olive oil spray, then coat with seasoning.
- How long does it take to grill chicken? Once the grill is hot, reduce the heat to medium-low and oil the grates by rubbing oil-soaked paper towels over them. Add the chicken and cook for four to five minutes on each side, or until a thermometer inserted into the thickest part of the breast reads 165°F.
- Assemble the sandwiches: Spread the flavorful mayonnaise on both sides of the buns and top each piece with coleslaw. Then add the chicken and cucumber slices.
What to serve with grilled chicken sandwiches
Serve this easy grilled chicken sandwich with air fryer sweet potato fries, macaroni salad or potato salad, or for a lighter twist, a cucumber salad or corn salad.
How to store grilled chicken sandwiches
Grilled chicken will keep in the refrigerator for up to four days. For best results, keep sandwich ingredients separate and assemble before consumption. If you prefer a warm sandwich, you can toast the bread and microwave the chicken.
What toppings go well with a chicken sandwich?
The toppings make this grilled chicken sandwich so easy and awesome. I topped mine with spicy mayo, dill pickles, and slaw with a red wine vinaigrette.
variations
- Spicy Chicken Sandwich: Add additional sriracha for added spiciness. If you’re not a fan of spices, reduce the amount of sriracha or just use mayonnaise.
- Coleslaw: To save time, buy a bag of coleslaw mix instead of preparing cabbage and carrots.
what you will need
More grilled chicken recipes you’ll love
Yield: 4 portions
Serving size: 1 sandwich
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Knock out the thicker end of the chicken breasts to make the thickness even on both ends, about 1/2 inch thick. This will ensure the chicken cooks evenly. Use the tenderizer to tenderize the breast (this is optional but will yield the most tender chicken breasts).
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Place the chicken in a shallow bowl and pour over enough cucumber juice to cover. Cover and refrigerate for at least 4 hours or up to 8 hours.
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Make the Spicy Mayonnaise: Mix together the mayo and sriracha and set aside.
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In a medium bowl, whisk together vinegar, 1 teaspoon olive oil, Dijon, and 1/8 teaspoon salt. Add cabbage and carrots and mix. Cover and refrigerate until sandwiches are done.
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When ready to cook, preheat the grill to high.
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Combine the garlic powder, paprika, cayenne pepper, and 1/4 teaspoon salt in a small bowl. Rub the chicken with olive oil spray on both sides, then spread the seasoning on both sides.
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When the grill is hot, reduce the heat to medium-low, oil the grates and add the chicken.
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Cook for 4 to 5 minutes on each side, or until an instant read thermometer inserted into the thickest part of the breast reads 165°F. Be careful not to overcook or the chicken will dry out.
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To assemble sandwiches, place the flavorful mayonnaise and coleslaw on either side of the buns. Add the chicken and cucumber slices.
Last step:
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Portion: 1 sandwich, Calories: 406 kcal, Carbohydrates: 29.5 G, Protein: 45 G, Fat: 11.5 G, Saturated Fatty Acids: 2 G, Cholesterol: 124 mg, Sodium: 847.5 mg, Fiber: 2.5 G, Sugar: 7.5 G